I haven’t found a puff pastry recipe that I wanted to try, so on this one, I’ve only used store-bought puff pastry sheets. If you try your own, let me know. If it’s not too much work, I’ll update it in the next edition. With the store-bought pastry, it’s best if you follow the directions on the package. You should find something to put in center of the pan to keep the pastry from rising. Pie weights work, but I’ve used everything from a bunch of silverware to rocks.
Another method is to put in the pastry and cut about halfway through the pastry around the area you want to be thinner. Then, cook the pastry as instructed. When you take it out, you can lift out the center part around the cut. This makes a good pastry top that you can drop back on after you put in the filling (really good with the pot pie style quiches). If you’re going to prepare this the night before, put the pans in a Ziploc and refrigerate to keep fresh till you add the filling.
Here is a Puff Pastry Pan ready to cook. Note that it takes more silverware to be a pie weight.
Here are a couple of finished quiches with puff pastry topping.